View Pit Stop page for race #1953 by jesond — Ghost race
View profile for Jeson (jesond)
| Official speed | 51.92 wpm (79.04 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2018 1:54:42pm UTC |
| Race Finish | November 5, 2018 1:56:01pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jaydawar (62.93 wpm) 5. luismec90 (41.98 wpm) |
| Accuracy | 96.0% |
| Points | 42.40 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |